O' Rabbie Burns' Scot's sauce so sweet, and haggis you must this night eat.

Burns Night Suppers, whether grand or small, celebrate the birth of Robert Burns who was born on 25 January 1759.

Since not long after his death on 21 July 1796, Burns enthusiasts around the world have been celebrating his life and his genius with an evening steeped as much in history as it is in single malt.

More formal evenings get under way with the Selkirk Grace, which is often attributed to Burns but was apparently in use before he was born.

Some hae meat and canna eat,
   And some wad eat that want it;
But we hae meat, and we can eat,
   Sae sae the Lord be thankit.

The supper continues with a piper playing a stirring lament as he leads the haggis into the dining room to be paraded ceremoniously through the assembled guests as they applaud its arrival with a "slow handclap". Then the chosen member begins the address 'To a Haggis':

Fair fa' your honest, sonsie face,
   Great chieftain o the puddin'-race!
Aboon them a' ye tak your place,
   Painch, tripe, or thairm:
Weel are ye worthy o' a grace
   As lang's my arm.

 ...and on until the verse:

His knife see rustic Labour dight,
   An cut you up wi ready slight,
Trenching your gushing entrails bright,
   Like onie ditch;
And then, O what a glorious sight,
   Warm-reekin, rich!

...the haggis is cut open and the feasting begins

OR - you could enjoy a nice supper of Haggis, Neeps (swede / turnip) and Mash with...

Scottish Sauce 

Try this amazing sauce: 

•  ½ onion, finely chopped
• 1 tomato, finely chopped
• 30 ml (or more) good whisky
• 125 ml (½ cup) pouring cream
• 2 tbsp Stokes Bloody Mary Ketchup
• 1 tbsp Stokes Chilli Jam

 Soften the onion and stir for 2 minutes then the tomato for a further 2 minutes. Add the whisky, then ignite the alcohol. When the flames subside, stir in the cream, the Chilli Jam and Bloody Mary Ketchup. Reduce the heat, season to taste and simmer for 1 minute to slightly thickened (you might add a nob of butter here to help too). 

Here's a Haggis variation one of our Stokes' Friends introduced:

 Haggis Bon Bons with Whisky Marmalade

600g of haggis

2 eggs

150g flour

150g Panko breadcrumbs 

750ml vegetable oil

Salt and pepper

150g Stokes Seville Orange Marmalade

35ml good whisky

 

Mix together the marmalade and whisky and place in a small serving dish in the fridge. Roll the haggis into 25g balls (or bons bons).  

In three separate trays, place the flour (seasoned), beaten eggs and breadcrumbs Roll the haggis balls in one tray at a time, ensuring that you drain/dust off any excess before placing in the next tray.  

Heat the oil in a pan large enough so that it comes no further than half way up the side. You'll know it's hot enough when you sprinkle a few breadcrumbs in and they begin to sizzle). When the oil is hot, pop the bon bons in for around 2 minutes or until golden brown. 

Serve the bon bons with your whisky marmalade.

For the healing powers of turmeric and amazing Piccalilli, please click here.

Simple suppers with fantastic flavours. Read here for some tasty ideas including Smashed Avocado from Australia.

If good food makes you happy
...adding Stokes will make you smile ;)

 FOOD MADE BETTER 

www.stokessauces.co.uk

01394 462150